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Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers

✍ Scribed by Kyung Mi Yoo; In Kyeong Hwang; Geun Eog Jr; BoKyung Moon


Book ID
108826580
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
695 KB
Volume
71
Category
Article
ISSN
0022-1147

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